january 1, 2015 − december 31, 2015

Making HealthyLiving DeliciousSINCE 1998ExperienceIntegrityProfessionalism

SCHOOL PROGRAMS CATALOGJANUARY 1, 2015 − DECEMBER 31, 2015

301-B North Main Street, Fort Bragg, CA 95437 • RawFoodChef.com • 707.964.2420

Living Light Culinary Institute

Explore our excitingculinary and nutritionprograms

Cherie SoriaFounder and Director,

Living Light Culinary Institute

Raw Food Certification Programs Associate Chef and Instructor

Gourmet Chef

Nutrition Educator Certi�cations

Pastry Arts-Unbaked!

On the pristine Mendocino Coast

Classes in Raw Vegan Cuisine and Nutrition for Individuals, Chefs and Instructors

TABLE OF CONTENTSLIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

Mission and Objective ��2

State of California Oversight ��3

Facility ��4

Admission Policies & Procedures��5

Culinary Certification Programs ��7 Raw Culinary Arts Associate Chef and Instructor Certification™ �� 7 Pastry Arts—Unbaked™ Certification �� 8 Gourmet Raw Food Chef Certification™ �� 9 Raw Culinary Arts Professional Chef Certification™ ��10

Science of Raw Food Nutrition Certification Programs �� 12 Benefits of Raw Food Nutrition Educator Certification™ ��12 Advanced Raw Food Nutrition Educator Certification™ ��13

Culinary Courses �� 14

FUNdamentals of Raw Living Foods™ ��14Sharpen Up Your Knife Skills™ ��14Essentials of Raw Culinary Arts™ ��15Raw Culinary Arts Associate Chef and Instructor Training™ ��15Food Styling ��16Pastry Arts–Unbaked!™ ��16 Ethnic Flavors in Recipe Development™ ��16 RawFusion Gourmet Spa Cuisine™ ��17Raw Event Catering and Elegant Entertaining™ ��17 Raw Culinary Arts Associate Chef and Instructor Training™ Level II ��18 Raw Culinary Arts Professional Chef™ Training Program ��18

Science of Raw Food Nutrition Courses �� 21Science of Raw Food Nutrition™ I ��21 Science of Raw Food Nutrition™ II ��22 Benefits of Raw Food Nutrition Educator Certification™ ��22 Science of Raw Food Nutrition™ III ��22 Advanced Raw Food Nutitrion Educator Certification™ ��22

Academic Policies �� 24

Student Services ��27

Grievance/Changes/Student Records �� 29

Cancellation, Withdrawal and Refund Policy �� 30

Tuition and Fees �� 32

Books & Supplies �� 34

Student Tuition Recovery Fund (STRF) �� 36

Consumer Protection ��37

Faculty and Management �� 38

2015 Program Certifications Chart �� 44

2015 Course Schedule �� Inside Back Cover

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MISSION AND OBJECTIVE LIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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• MissionLiving Light Culinary Institute

is an organization of dedicated individuals devoted to sharing knowledge about healthful, vibrant living

and transformation of body, mind and spirit.

Living Light Culinary Institute educates and inspires people to create delicious, health-promoting foods for themselves and their families, instruct others in the benefits of the raw vegan lifestyle and reach the highest standards of leadership and professionalism in the field of raw

culinary arts and nutrition.

The Living Light Statement of Purpose is, “Making healthy living delicious.”

• ObjectiveLiving Light Culinary Institute’s objective

is to provide quality education that provides the knowledge, skills and confidence required for personal and/or professional development

in the raw culinary arts field.

STATE OF CALIFORNIA OVERSIGHTLIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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L iving Light Culinary Institute’s approval to operate in the State of California is based on provisions of the California Private

Postsecondary Education Act (CPPEA) of 2009, which was effective January 1, 2010. The Act is administered by the Bureau for Private Postsecondary Education (BPPE), under the Department of Consumer Affairs. Living Light Culinary Institute is a private institution and is approved to operate by the Bureau, which means a school is in compliance with the California Private Postsecondary Education Act of 2009.

The Bureau for Private Postsecondary Education can be reached at 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833, www.bppe.ca.gov, or their toll-free telephone number 888.370.7589 or by fax 916.263.1897.

As a prospective student, you are encouraged to review this catalog prior to signing an enrollment agreement. Before Living Light International can accept any deposit or monies for a program, you must sign and return the Enrollment Agreement to our office. You are also encouraged to review the School Performance Fact Sheet, which must be provided to you prior to signing an enrollment agreement.

Any questions a student may have regarding this catalog that have not been satisfactorily answered by the school may be directed to:

Bureau for Private Postsecondary EducationP.O. Box 980818West Sacramento, CA 95798-0818Phone: 888.370.7589Fax: 916.263.1897www.bppe.ca.gov

http://www.bppe.ca.gov

FACILITY LIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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L iving Light Culinary Institute’s campus is approximately 8,000 square feet. The facility consists of a commercial kitchen, culinary studio,

lecture hall/student dining room, classroom and administrative offices. All courses are taught at 301-B North Main Street. Fort Bragg, CA 95437.

Equipment utilized in the training programs include: timers, measuring spoons, metric cups, teaspoons, tablespoons, brushes, sprout/nut milk bags, vegetable peelers, piping bags, tomato sharks, garlic presses, whisks, bam-boo sushi rollers, microplanes, mandolines, spiral slicers, plastic strainers, high speed blenders, plungers for blenders, small vessels, Cuisinart food processors, S-blades, shredder blades, V-slicers, citrus juicers, measuring cups, squeeze bottles, graters, spatulas, mixing spoons, board scrapers, rolling dowels, ceramic slicers, knife sharpeners, scissors, metal strainers, rulers, cutting boards, glass pans, mixing bowls, pans, jars and dehydrators.

ADMISSION POLICIES & PROCEDURESLIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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A dmissions into any of the school programs require all prospective students must be a minimum age of 18 and have a high school

diploma or General Education Diploma (GED). Students must provide Living Light a copy of their high school diploma or GED certificate, or tran-scripts from two academic classes from a post-secondary institution show-ing evidence of a High School Diploma or General Education Certificate.

Admission procedures include meeting with an Enrollment Advisor to review career goals, programs offered, school policies and procedures (school catalog), the school performance fact sheet, graduation require-ments and English language proficiency.

If a prospective student meets the admission requirements and is accepted into a program an enrollment agreement will be executed.

ENGLISH LANGUAGE REQUIREMENTLiving Light Culinary Institute (LLCI) does not offer visa services to prospective students from other countries or English language services. Living Light Culinary Institute does not offer instruction in any language other than English.

Students who originate from a country where the primary spoken language is not English will be required to show a level of English language proficien-cy by passing the TOEFL Exam or by submitting transcripts documenting at least two terms of English in post-secondary, adult, college or university schools. Since courses are taught in English, this test or proof of previ-ous English education is required to ensure that the student has sufficient English language skills to benefit from the instruction offered at LLCI.

The TOEFL test is administered by a third party testing company called Educational Testing Service (ETS). ETS has locations worldwide where the paper test can be taken. They also offer a PC application and a web version of the test. The student needs to contact ETS directly to take the test and then have the test score forwarded to LLCI. The student directly pays ETS for all testing fees. More information can be found at www.ets.org/toefl.

Living Light requires one of the following TOEFL test scores to show sufficient English language proficiency to attend classes:

• A score of 480 on the paper-based TOEFL test —OR—• A score of 157 on the computer/PC-based TOEFL test —OR—• A score of 54 on the internet-based TOEFL test

http://www.ets.org/toefl

ADMISSION POLICIES & PROCEDURES LIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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TRANSFER OF CREDIT

Living Light Culinary Institute does not accept hours or credit earned at other institutions, through challenge examinations or achievement tests, or experiential learning.

Living Light Culinary Institute has not entered into a transfer or articula-tion agreement with any other college or university.

Certification programs can be taken consecutively or individually within a twenty-four month period.

NOTICE CONCERNING TRANSFERABILITY OF CREDITS AND CREDENTIALS EARNED AT OUR INSTITUTION

The transferability of credits you earn at Living Light Culinary Institute is at the complete discretion of an institution to which you may seek to transfer. Acceptance of the certificate you earn in Raw Culinary Arts Associate Chef and Instructor Certification™, Pastry Arts-Unbaked!™ Certification, Advanced Pastry Arts-Unbaked!™ Certification, Advanced Raw Culinary Arts Instructor Training Certification™, Gourmet Raw Food Chef Certification™, Raw Culinary Arts Professional Chef Certification™, Benefits of Raw Food Nutrition Educator Certification™ or Advanced Raw Food Nutrition Educator Certification™ is also at the complete discretion of the institution to which you may seek to transfer. If the certificate that you earn at this institution is not accepted at the institution to which you seek to transfer, you may be required to repeat some or all of your course-work at that institution. For this reason you should make certain that your attendance at this institution will meet your educational goals. This may include contacting an institution to which you may seek to transfer after attending Living Light Culinary Institute to determine if your certificate will transfer.

CERTIFICATION PROGRAMS

COURSE Hours

FUNdamentals of Raw Living Foods™ 8

Sharpen Up Your Knife Skills™ 8

Essentials of Raw Culinary Arts™ 37

Science of Raw Food Nutrition™ I 12

Raw Culinary Arts Associate Chef and Instructor Training™ 80

Food Styling 8

TOTAL 153

Refer to the Living Light Culinary Institute

Tuition and Fees tables on pages 32-33 for complete

certification program cost.

Refer to the List of Student Books & Supplies on page 34

for required items cost.

LIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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Raw Culinary Arts Associate Chef and Instructor Certification™

Program Length: 153 hours (20 days)Award: CertificatePotential Occupations: Raw Food Instructor or Apprentice Chef

The highly-regarded Raw Culinary Arts Associate Chef and Instructor Certification™ is designed for all levels of expertise, from novice to pro-fessional. This program consists of five classes beginning with a one-day intensive that includes demonstrations of a variety of techniques and the use of equipment necessary in a raw food kitchen. There are seventeen culinary presentations from sprouting and fermenting to preparing reci-pes from appetizers to desserts. Following this is a full day of hands-on, practical knife skills designed to provide confidence and expertise in raw food preparation. Next, students spend 5 action-packed days of hands-on experience using a variety of culinary skills including recipe development and flavor balancing. Then, students complete a two-day course in raw food nutrition to develop the foundation for the final 2 weeks of the Raw Culinary Arts Associate Chef and Instructor™ Certification focused on all-around chef skills and culinary techniques, recipe production and development, Food Styling, and finally, learning how to teach raw culinary arts to others. This course is a prerequisite for Pastry Arts—Unbaked!™ and Gourmet Raw Culinary Arts Certification™ training.

Culinary Certification Programs

CERTIFICATION PROGRAMS LIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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Pastry Arts-Unbaked™ Certification

Program Length: 180 hours (29 days)Award: CertificatePotential Occupations: Raw Pastry Chef, Raw Food Instructor, Raw Food Coach

This enhanced culinary program focuses on raw vegan dessert production through a combination of theory, demonstration and practical hands-on training. Students learn the principles involved in the use of binders, thickeners, emulsifiers and gelling agents; how to choose the right sweeteners and fats for a variety of classic pastry recipes and discover the secrets of making exquisite raw desserts that taste even better than famous cooked desserts! Students create a variety of professional looking and sublime tasting gourmet raw desserts to tantalize the palate without compromising health!

COURSE Hours

Prerequisite Courses:






Food Styling 8

Required Course:

Pastry Arts—Unbaked!™ 27

Total 180

Refer to the Living Light Culinary Institute Tuition and Fees tables on pages 32-33 for complete certification program cost.

Refer to the List of Student Books & Supplies on page 34 for required items cost.

CERTIFICATION PROGRAMS







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Gourmet Raw Food Chef Certification™

Program Length: 288 hours (38 days)Award: CertificatePotential Occupations: Raw Food Instructor, Apprentice Chef or Sous Chef, Raw Food Recipe Developer, Raw Food Book Recipe Writer, Private Raw Food Chef, Private Culinary Consultant, or Start a Raw Food Business

This all-inclusive series of courses takes students to the next level of con-fidence and expertise: exploring world cuisines, developing recipes, trans-forming traditional cooked dishes into health-promoting gourmet raw cuisine, organizing large events, advanced pastry artistry, and learning about the science of raw food nutrition. Go home empowered and confi-dent in the ability to produce incredible new dishes without the need for recipes. Learn to write recipes suitable for publishing. Once the Associate Chef and Instructor Certification™ Series is completed, the following subsequent courses may be taken within two years.

COURSE Hours







Food Styling 8

Required Courses:

Pastry Arts—Unbaked!™ 27

Ethnic Flavors in Recipe Development™ 36

RawFusion Gourmet Spa Cuisine™ 36

Raw Event Catering and Elegant Entertaining™ 36

Total 288


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Raw Culinary Arts Professional Chef Certification™

Program Length: 2,000 hours (320 days)Award: CertificatePotential Occupations: Raw Food Instructor, Executive Chef, Raw Food Recipe Developer, Raw Recipe Book Writer, Private Raw Food Chef, Private Culinary Consultant, Raw Food Business Owner, Raw Food Kitchen Management, Food Designer, or Pastry Chef

The Raw Culinary Arts Professional Chef Certification™ is awarded to individuals who demonstrate creativity, expertise and experience in every aspect of raw culinary arts, including kitchen management, food design, recipe and menu development, large event catering, pastry arts, and raw nutritional science.

This is a comprehensive one year training program, in-residence at Living Light, that is available only to students who have completed their Gourmet Raw Food Chef Certification™. Students may only apply for admission to the program after they have completed their Gourmet Raw Food Chef Certification™.

Once admitted to the program, students are also required to complete all remaining certifications available through Living Light Culinary Institute. Students may schedule a leave of absence* from the program to complete additional courses with the Culinary Programs Manager’s approval.

The one-year training program is comprised of four quarters**:

1. Kitchen Introduction and Integration2. Sous Chef3. Pastry Chef4. Kitchen Management.

Upon completion of the four quarters, a comprehensive written and practi-cal examination will follow.

Each quarter has prerequisite course completion requirements with some courses which can be taken upon completing the four quarters but must be completed prior to taking the final examinations (see details on pages 20–21). Space in this program is limited.

*Leave of Absence: Please note taking a leave to complete courses will extend the time necessary to complete the professional chef certification.

**Quarters do not necessarily correspond to calendar quarters.






CERTIFICATION PROGRAMSLIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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COURSE Hours

Prerequisite Courses/Certifications:






Food Styling 8

Ethnic Flavors in Recipe Development™ 36

RawFusion Gourmet Spa Cuisine™ 36

Raw Event Catering and Elegant Entertaining™ 36

Pastry Arts-Unbaked!™ 27

Required:

Advanced Raw Food Nutrition Educator Certification™ 103

Raw Culinary Arts Associate Chef and Educator Training™ Level II 82

Internship 2,000

Total 2,473

Raw Culinary Arts Professional Chef Certification™

COURSE Hours


Science of Raw Food Nutrition™ II 35

Benefits of Raw Food Nutrition Educator Certification™ 14

TOTAL 61

Benefits of Raw Food Nutrition Educator Certification™

Program Length: 61 hours (9 days)Award: CertificatePotential Occupations: Raw Food Health Presenter, or Benefits of Raw Food Nutrition Educator

The Benefits of Raw Food Nutrition Educator Certification course prepares students to present fundamental raw food nutrition information with authority, accuracy and confidence. All participants will receive a CD containing two turn-key power-point presentations—a 20-minute introductory presentation and a comprehensive two-hour presentation. Students will receive personalized instruction in presenting the benefits of raw food nutrition with confidence and authority, and will also learn techniques on searching for and objectively evaluating raw food and plant-based nutrition information to allow them to continue learning long after this course is over.

The Benefits of Raw Food Nutrition Educator Certification Program consists of three courses: Science of Raw Food Nutrition (SRFN) levels I and II, and the Benefits of Raw Food Nutrition Educator Certification Course. In the Science of Raw Food Nutrition courses, students will be provided with a solid foundation in the science and nutritional aspects of raw food and plant-based diets. SRFN II builds on the knowledgebase learned in SRFN I and introduces many new topics that are essential to understanding the big picture of raw and living food nutrition.

Science of Raw Food Nutrition Certification Programs




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Advanced Raw Food Nutrition Educator Certification™

Program Length: 103 hours (15 days)Award: CertificatePotential Occupations: Raw Food Health Presenter, or Benefits of Raw Food Nutrition Educator

The Advanced Raw Food Nutrition Educator Certification course prepares students to present and answer commonly asked questions per-taining to raw food nutrition with finesse and confidence. All participants will receive a CD containing one turn-key Powerpoint presentation con-taining 25 commonly-asked questions and answers. They will also receive an additional 125+ raw food nutrition questions and answers for a total of 150+ questions and scientifically sound answers. Students will receive personalized instruction in answering these questions, individualized feed-back, and techniques for effectively managing audience members.

The Advanced Raw Food Nutrition Educator Certification Program consists of two courses: Science of Raw Food Nutrition (SRFN) level III and the Advanced Raw Food Nutrition Educator Certification Course. Prerequisites for these courses are SRFN levels I and II and the Benefits of Raw Food Nutrition Educator Certification Course. SRFN III builds on information learned in SRFN I and II and introduces new topics to further deepen the student’s understanding of raw plant-based nutrition.






CERTIFICATION PROGRAMSLIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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COURSE Hours



Science of Raw Food Nutrition™ II 35

Benefits of Raw Food Nutrition Educator Certification™ 14

Required Courses:

Science of Raw Food Nutrition™ III 28

Advanced Raw Food Nutrition Educator Certification™ 14

Total 103

CULINARY COURSES

FUNdamentals of Raw Living Foods™In this entry-level demonstration-only class, discover the magic of creating fabulous organic raw vegan cuisine for optimum health and rejuvenation! Seventeen superb culinary presentations will show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes. Sample freshly made raw taste sensations including appetizers, fruit smoothies, soups, sauces, salads and salad dressings, simple entrees, patês, wraps and rolls, nut milks, nondairy cheeses, crunchy crackers, dehydrated goodies, and amazing desserts. Learn sprouting techniques and how to use the equipment and supplies for a raw kitchen. Even a professional chef will encounter a whole new world of food-preparation skills that are specific to raw cuisine. FUNdamentals of Raw Living Foods™ is the first step toward a new culinary awakening!Hours: 8Prerequisite: none required.

Sharpen Up Your Knife Skills! ™Good knife skills are the foundation of culinary art. Textures created by skilled cuts influence not only the appearance of food but also the flavor and mouthfeel. This one-day course takes a progressive approach to the development of knife skills through a combination of demonstration and hands-on practice. This class will help you gain much more confidence in your knife skills and become more efficient in meal preparation, even as a recreational chef. Premium MAC Santoku style knives are provided for use during the course. This class is required for Associate Chef Instructor Training Certification, Gourmet Chef Certification and Professional Chef Certification, but is open to the public with no prerequisites required.Hours: 8Prerequisite: none required.

Culinary CoursesRefer to the Living Light Culinary Institute Tuition and Fees tables on pages 32-33 for complete certification program cost.



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CULINARY COURSES

Essentials of Raw Culinary Arts™Essentials offers the unique opportunity to work hands-on with some of the world’s most outstanding raw food chefs and teachers. The course provides you with ample personal attention and assistance with individual goals. Become confident with knife skills and familiar with kitchen equip-ment and time-saving gadgets of all kinds. This five-day hands-on course expands on FUNdamentals of Raw Living Foods™ and Sharpen Up Your Knife Skills™ and provides the foundation necessary to attend our Raw Culinary Arts Associate Chef and Instructor Training™. Learn how to develop recipes; combine herbs and spices to create both classic and ethnic flavors without using recipes; balance textures and flavors within individual recipes or across entire menus; sprout grains, seeds, and legumes; make luscious meals; combine foods for optimum digestion and nutrition; cre-ate raw versions of cooked food recipes; organize and manage a raw food kitchen, and much more!Hours: 37Prerequisite: FUNdamentals of Raw Living Foods™, Sharpen Up Your Knife Skills™.

Raw Culinary Arts Associate Chef and Instructor Training™In this ten-day hands-on training in all aspects of gourmet raw vegan cui-sine, students learn to prepare delicious, nourishing recipes without giving up the flavor, texture, appearance, or satisfaction of the cooked dishes they love. A variety of popular comfort foods are prepared, including fresh gar-den pizza, burgers, lasagna, pasta, enchiladas, wraps, quiche, breads, pies, cakes, candy, and other gourmet delights. Students also delve deeper into recipe development and recipe writing, flavor dynamics and gastronomy. The teacher training portion of the program includes organizing and pre-senting successful raw food demonstrations and learning how to give a professional culinary presentation. Graduates of the Associate Chef and Instructor Certification™ program are given the opportunity to purchase Instructor Empowerment Kits™ which provide comprehensive informa-tion for teaching specific classes and demos immediately following their return home.Hours: 80Prerequisite: FUNdamentals of Raw Living Foods™, Sharpen Up Your Knife Skills™ and Essentials of Raw Culinary Arts™.







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CULINARY COURSES

Food StylingCapture the beauty of culinary creations in photographs —learn how to plate and style recipes with panache! Learn the basics of food styling using color, texture and contrast in this one-day hands-on workshop. Learn to create dazzling dishes especially for photography. Entice viewers with stun-ning food photos or showcase culinary talents in a recipe book, website, blogs and brochures. In class, students explore saucing, building height and movement, the positive use of negative space, and how to prepare food for photography. Learn elements of design, including how to choose appropriate tableware and props. Learn how the perpective of the camera influences what the viewer sees in photographs.Hours: 8Prerequisite: none required.Note: Food Styling is a required course for the Raw Culinary Arts Associate Chef and Instructor.

Pastry Arts-Unbaked!™Explore the fabulous world of gourmet raw desserts and advanced pastry artistry. Discover secrets of making exquisite raw desserts often better tasting than cooked desserts! In this hands-on course, learn techniques for using various sweeteners, thickeners, binders, gelling agents, and emulsi-fiers to create extraordinary gourmet sweet confections. You’ll dazzle your friends with a variety of professional looking and sublime tasting gourmet raw desserts to tantalize the palate without compromising your health!Hours: 27Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™.Note: Pastry Arts-Unbaked!™ is a required course for the Gourmet Raw Food Chef Certification™.

Ethnic Flavors in Recipe Development™An empowering five-day advanced training course designed for our Associate Chef and Instructor graduates. Receive personal guidance from outstanding chefs and instructors while traveling the world of Ethnic Flavors to India, Southeast Asia, the Mediterranean, and other exotic locales. Explore the tastes and textures of each region to prepare its cul-tural cuisine. Learn to write recipes suitable for publication and to create incredible new dishes without the need for recipes.Hours: 36Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™.




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CULINARY COURSES

RawFusion Gourmet Spa Cuisine™In this course, experience the light and luscious fare served at healthy lifestyle retreats in exotic locations. RawFusion Gourmet Spa Cuisine™ is designed to support an active lifestyle. Starting with very simple ingre-dients, learn how to combine textures and flavors to produce a wide array of exotic dishes and gourmet feasts! Hours: 36Prerequisite: Ethnic Flavors in Recipe Development™ and Raw Culinary Arts Associate Chef and Instructor Certification™.

Raw Event Catering and Elegant Entertaining™Cater raw food events from intimate appetizer parties for 10 to elegant weddings for 100 or more. Learn about menu planning, organizing, budgeting, pricing, negotiating contracts, and managing your catering team. Discover secrets of plating and presentation used to create beautiful everyday meals or elegant dinner parties. Learn to create stun-ning buffets and beautifully presented meals. Gain hands-on experience catering an organic gourmet raw vegan lunch for the local community.Hours: 36Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™.







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CULINARY COURSES

Raw Culinary Arts Associate Chef and Instructor Training™ Level IIThis 2-week course is designed to provide increased confidence in all aspects of raw vegan food preparation and teaching culinary classes, plus hands-on commercial kitchen experience, food service management, and leadership training. Student will divide their time between the classroom; watching lectures and participating in hands-on food production, and the Living Light food service kitchen—preparing meals, working with professional staff and developing improved organization and presentation skills. The emphasis is on practical hands-on experience designed to assist student in meeting their career goals. This course is a prerequisite for Raw Culinary Arts Professional Chef Certification™ Training.Hours: 82Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™.

Raw Culinary Arts Professional Chef™ Training ProgramThe Raw Culinary Arts Professional Chef™ Training Program is designed for those graduates seeking more in-depth training in raw food preparation or for those graduates pursuing the Raw Culinary Arts Professional Chef Certification™. The written application and oral interview for the training program may be scheduled upon completion of both the Gourmet Raw Food Chef Certification™ and Pastry Arts—Unbaked!™ Certification.

The training program is designed to focus on teaching raw culinary arts or mastering professional gourmet raw cuisine preparation. It is com-prised of four specialized modules conducted at the Living Light Culinary Institute in Fort Bragg, California. Students may only apply for admission to the program after they have completed their Gourmet Raw Food Chef Certification™.

In addition to assisting culinary instructors, demo coordinators, chefs and other kitchen staff, the Raw Culinary Arts Professional Chef™ trainee will have an opportunity to repeat courses or parts of courses necessary for required improvement and advanced practice at no additional cost.

Quarter 1: Kitchen Introduction and Integration – focus on areas from kitchen organization and mise en place to assisting instructors in demonstra-tions for courses such as FUNdamentals of Raw Living Foods™. This is the first quarter of the one year Raw Culinary Arts Professional Chef™ Training Program.

Hours: 500 Prerequisite: Gourmet Raw Food Chef Certification™ and Pastry Arts—Unbaked!™ Certification.




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CULINARY COURSES

Quarter 2: Sous Chef – assist the culinary programs manager and the café manager to support both the school and café food production. Work closely with incoming trainees and students. This is the second quarter in the one-year Raw Culinary Arts Professional Chef™ Training Program.

Hours: 500Prerequisite: Quarter One of the Raw Culinary Arts Professional Chef™ train-ing program.

Quarter 3: Pastry Chef – master raw pastry production and raw pastry culinary instruction. Learn to support the café by creating treats for the public, and the school by assisting instructors while other students learn. This is the third quarter of the one-year Raw Culinary Arts Professional Chef™ Training Program.

Hours: 500Quarter One and Quarter Two of the Raw Culinary Arts Professional Chef™ training program.

Quarter 4: Kitchen Management – work closely with the directors, culinary programs manager, and café manager to oversee the daily organization and management of the kitchen. Under the direction of the Culinary Programs Manager, learn supervisory skills by coordinating both food preparation and kitchen staff. This is the final quarter in the one-year Raw Culinary Arts Professional Chef™ Training Program.

Hours: 500 Prerequisite: Quarter Three of the Raw Culinary Arts Professional Chef™ training program.

The 2,000-hour Raw Culinary Arts Professional Chef™ Training Program is designed to be completed over the course of 12 to 18 months. Space is limited in the Raw Culinary Arts Professional Chef™ Training Program and candidates assessment include their application, interview and instructor evaluations during their Gourmet Raw Food Chef Certification™.

Assessment meetings between the trainee and the advisor will determine what level of classroom participation is appropriate. During these meet-ings, the professional chef trainee and the advisor will review and evaluate the trainee’s status and design the program to meet the trainee’s individual needs. In addition to theory and hands-on class work, home study (includ-ing recipe development and testing, menu planning, writing book reviews, etc.) is required.







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CULINARY COURSES

Each quarter has prerequisite course completion requirements as listed with certain courses which can be taken upon completing the four quarters but must be completed prior to taking final examinations. The one-year training program is comprised of four quarters**:

1. Kitchen Introduction and Integration2. Sous Chef3. Pastry Chef4. Kitchen Management.

This will ensure that the professional chef applicant is prepared for each quarter which builds upon the next.

Students are also required to complete all remaining certifications available through Living Light Culinary Institute. Students may schedule a leave of absence* from the program to complete additional courses with the Culinary Programs Manager’s approval.

Candidate can start in any month, however, certain courses may only be offered certain times of the year therefore candidate must pay particular attention to completion of pre-requisites.

A passing grade for all assignments, including the final written exam and culinary practical exam, is a requirement to earn the Raw Culinary Arts Professional Chef Certification™.Hours: 2,000Prerequisites: Gourmet Raw Food Chef Certification™ and Pastry Arts—Unbaked!™ I

*Leave of Absence: Please note taking a leave to complete courses will extend the time necessary to complete the professional chef certification.

**Quarters do not necessarily correspond to calendar quarters.




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SCIENCE OF RAW FOOD NUTRITION COURSES

Science of Raw Food Nutrition™ IThis course covers essential topics in raw food nutrition including iron, calcium, and protein, vitamin B12, essential fatty acids, blood sugar, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, anti-aging, and longevity.

Living Light has teamed up with nutrition curriculum developers Drs. Rick and Karin Dina, D.C. to offer a comprehensive course on the science of raw food nutri-tion. Rick and Karin Dina are known for their ability to make complex scientific concepts understandable for the non-scientific person. They also provide greater clarity, depth, and perspective for those with a science or nutrition background. This is a great course for chefs, health educators, clinicians, and those who want a knowledge base to achieve optimal health with a greater understanding of scien-tifically-based raw food nutrition.

Science of Raw Food Nutrition Courses

Several live class sessions of Science of Raw Food Nutrition I (SRFN I) taught at Living Light Culinary Institute were video recorded. The best of each recorded segment was edited for clarity, and the entire course is now available through Distance Learning as SRFN I Online.

Online students have access to twelve full hours of video content, including power point presentations and instructor lectures, recreating the in-person classroom experience. Online students also have the advantage of watching each video segment multiple times during a 6 month access period. Notes provided for the class are identical to those provided at the live classes, so it is easy for online students to follow along with power point presentations given by the instructors.

Curriculum for both SRFN I Online and the class sessions taught at the school is identical. Online students also have the opportunity to email any questions about the course content to the instructors. Answers to the email questions are then permanently posted in the FAQ section of the online membership site.

SRFN I Online requires a comprehensive multiple choice test designed to measure competency in the course material. When completed, the test is sent electronically to the instructors for grading. Passing the test with 70% or greater demonstrates competency in the course material, and verifies that the online student has completed the course and has met the prerequisite for any sub-sequent classes in the Science of Raw Food Nutrition series.

Hours: 12Prerequisite: none required. This course is the prerequisite for all other Science of Raw Food Nutrition courses.

NOTE: This class is also offered as Online Distance Learning*

*pending BPPE approval as a certified course







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SCIENCE OF RAW FOOD NUTRITION COURSES

Science of Raw Food Nutrition™ IIThis course builds upon curriculum in SRFN I, introducing topics critical to an in-depth understanding of raw food nutrition including essential information on a variety of raw plant based dietary approaches, enzymes, food combin-ing, superfoods, cooked food toxins and major studies in plant-based nutrition. Course covers how to read food labels, the grain controversy, effects of heating on food, raw plant sources of important nutrients and organic versus non-organic.Hours: 35Prerequisite: Science of Raw Food Nutrition™ I.

Benefits of Raw Food Nutrition Educator Certification™This course teaches students to present fundamental raw food nutrition informa-tion with authority, accuracy, and confidence. Topics include: in-class practice presentations with individual feedback, plus how to search for science-based health information, comparison of various popular diets, creating a professional image and establishing credibility. This course is for health educators, raw food chefs, and people interested in presenting the science to others. It will also enable the student to integrate information presented in Science of Raw Food Nutrition™ I and II. Hours: 14Prerequisites: Science of Raw food Nutrition™ I and Science of Raw food Nutrition™ II.

Science of Raw Food Nutrition™ IIIGain a stronger grasp of how the body works and the role food plays in this process by completing SRFN III. Like SRFN I and II, this class is based in peer-reviewed science and presented in a format solid enough for those with a science back-ground, yet accessible enough for the rest of us. Topics include: content of various plant foods and diets, overview of energy, raw food research, fatty acid content of various raw plant foods and diets, the importance of dietary fiber, superfoods, sweeteners, and the latest information on raw food nutrition.Hours: 28Prerequisites: Science of Raw food Nutrition™ I and Science of Raw food Nutrition™ II.

Advanced Raw Food Nutrition Educator Certification™This course is designed to provide several helpful tools in fielding the often chal-lenging questions asked by audience members. The course provides in-class practice, individual feedback, a binder containing 160+ popular questions with answers, and a bonus CD containing a PowerPoint presentation. It integrates and refines information learned in SRFN I, II, III and the Benefits of Raw Food Nutrition Educator Certification™ courses. Completing this course will enable the student to deliver concise, scientifically sound answers to many of the common questions about raw food nutrition with confidence.Hours: 14Prerequisite: Benefits of Raw Food Nutrition Educator Certification™ and Science of Raw Food Nutrition™ III.




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Making Healthy Living Delicious...

Since 1998.


ACADEMIC POLICIES

CLOCK HOURS

Clock hours reflect the total number of hours spent in the classroom. One clock hour is equal to 50 minutes of instruction in a 60 minute period.

SATISFACTORY PROGRESS

Student progress is evaluated at the end of each course. Progress is based on obtaining a “Pass” in each course. Failure to achieve a “Pass” in a course will result in a meeting with the instructor where an action plan will be developed with the student. Students who do not receive a passing grade in a course will be required to complete make-up work or repeat the course.

MAKE-UP WORK

Students who do not receive a passing grade in a course will be required to complete make-up work or repeat the course. Work is assigned to support the student in successfully com-pleting the program. A plan is developed that may include sessions with an instructor and/or assignments. Students who do not complete the plan by the required date will be withdrawn from the program.

GRADING POLICY

Grade Definition

A: Audit A grade demarking a course in which the student has paid to attend the class, but chooses not to receive a P/F grade; no credit is given.

P: Pass A grade indicating that the student has satisfied all minimum course requirements.

F: Fail A grade indicating that the student has not satisfied all minimum course requirements.

I: Incomplete A grade for incomplete work; if work is completed by the agreed deadline, an “I” may be converted to a “P” (Pass).

W: Withdrawn A grade demarking a course from which a student has voluntarily or involuntarily been withdrawn.

WV: Waive A grade demarking a course from which a student is given credit for a LLI course without attendance based on the acceptance of similar education from either experi-ence or another culinary school transcript.

Academic Policies


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ACADEMIC POLICIES

ATTENDANCE

Attendance and punctuality are requirements for successful completion and certification of Living Light Culinary Institute courses and programs. Students must attend all lectures, demonstrations, hands-on or otherwise scheduled course sessions. If a non-preventable absence arises, students must make arrangements with the Executive Director or Senior Faculty to make-up missed work and/or assignments. A signed contract between the student and the school will reflect the assigned make-up work and will be placed in the student’s administrative file upon completion of that work. There may be a fee charged if additional administrative, teacher time, or materials are required for make-up work.

PROBATION & ACADEMIC DISMISSAL

Students who do not receive a passing grade in a course will be required to repeat the course and will be placed on probation for one course.

A student who fails probation is subject to withdrawal or secondary probation (one addi-tional course). A student who fails secondary probation will be withdrawn.

Repeating a class will extend the scheduled graduation date.

LEAVE OF ABSENCE POLICY

Living Light Culinary Institute does not regularly grant leaves of absence. However, a student may petition for a leave of absence with special circumstances. Petitions are avail-able in the Administrative office.

WITHDRAWAL

A student shall be deemed to have withdrawn from a program of instruction when any of the following occurs:

• The student notifies the institution, in writing, of the student’s withdrawal or of the date of the student’s withdrawal, whichever is later.

• The institution terminates the student’s enrollment for failure to maintain satisfac-tory progress; failure to abide by the rules and regulations of the institution; absences in excess of maximum set forth by the institution; and/or failure to meet financial obligations to the school.

STUDENT CONDUCT & CONDUCT DISMISSAL

Students are to treat all members of the staff and other students with respect and dignity. A student who willfully destroys school property, attends school under the influence of illegal drugs and/or alcohol, is disruptive, insubordinate, caught cheating, is boisterous, obscene, vulgar, or disrespectful may be withdrawn.


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ACADEMIC POLICIES

GRADUATION/CERTIFICATION

A student will be eligible for graduation upon meeting the following conditions:1. Completed all required hours / make-up work; 2. received a “Pass” in all courses;3. cleared all financial obligations; and4. adhering to the list below:

Advanced Raw Food Nutrition Educator Certification™ Attendance and Participation* and Presentation

Benefits of Raw Food Nutrition Educator Certification™ Attendance and Participation* and Presentation

Gourmet Raw Food Chef Certification™ Exam, Attendance and Participation* and Presentation

Pastry Arts-Unbaked!™ Certification Exam, Attendance and Participation*

Raw Culinary Arts Associate Chef and Instructor Certification™ Attendance and Participation Exam for Essentials Course Completed Raw Food Demonstration Exam for Associate Chef Course

Raw Culinary Arts Professional Chef Certification™ Includes all requirements for all other certifications listed Exam, Attendance and Participation*

*Participation may include but is not limited to completing any daily assignments, hands-on teamwork, peer feedback, and culinary studio facilities management.


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STUDENT SERVICES

Student ServicesACADEMIC ADVISING

Academic advising may be initiated by school personnel or the student when the need is identified. The school provides students support in aca-demic and vocational guidance.

HOUSING

Living Light Culinary Institute has housing accommodations available through the Living Light Inn. Please contact an Enrollment Advisor for further information. Living Light Culinary Institute does not assume responsibility for student housing outside of the Living Light Inn, nor does the school have dormitory facilities under its control. Fort Bragg, CA has a number of hotels and vacation rental properties in the surrounding area.

LIBRARY

Living Light Culinary Institute has library resources available in a resource center in the lecture hall. The resource center holds over 90 culinary arts related publications. Students may access the resources Monday through Friday, from 9:00 am to 5:00 pm. There is a check-in/check-out system for removing resources from the library; however, LLI does not allow resource materials to be taken out of the facility.


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STUDENT SERVICES

EMPLOYMENT ASSISTANCE

Living Light Culinary Institute does not provide job placement assistance. However, the school does provide information to students on job openings employers have posted on the LLCI website. LLCI graduates (Associate Chef/Instructor and above) can complete a graduate request form to request the current job listings including contact information. The request form may be obtained through the Living Light website: RawFoodChef.com.

After receiving the job listings, graduates may contact prospective employ-ers directly. All arrangements, including financial compensation, hours, duration of position, etc., will then be decided between the two parties. Living Light Culinary Institute does not provide advice or direct referral to prospective employers on the suitability of individual students.

Living Light Culinary Institute cannot and does not guarantee employ-ment or salary.


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GRIEVANCE / CHANGES / RECORDS

GRIEVANCE PROCEDURE

When a concern occurs, the student is asked to discuss the concern directly with the instructor. If a resolution does not occur, the student is to docu-ment their concern in writing and make an appointment to meet with an Executive Director. The formal written concern must state: The issue, desired outcome, and should include any documentation to support the concern. The Executive Director will review the written statement and any supporting documentation, gather facts and provide a written response to the student within ten (10) working days. The Executive Director’s deci-sion is final.

A student or any member of the public may file a complaint about this institution with the Bureau for Private Postsecondary Education by calling 888.370.7589 or by completing a complaint form, which can be obtained on the bureau’s Internet website: www.bppe.ca.gov.

ADMINISTRATIVE POLICIES

Changes

The School reserves the right to make changes at any time with regards to programs, curriculum, start dates, policies and procedures, and other rules as deemed necessary. Changes will be made and implemented in accor-dance to laws, regulations and standards that govern the school. Notice of changes will be communicated in a revised catalog or an addendum to the catalog, or other written format.

Student Records

Student records will be maintained at the school site for five years from the last date of attendance. Transcripts are maintained permanently.


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CANCELLATION / WITHDRAWAL / REFUND

CANCELLATION, WITHDRAWAL, AND REFUND POLICY

Student's Right to Cancel

1. Students have the right to cancel their enrollment agreement for a program of instruction, without any penalty or obligations, through attendance at the first class session or the seventh calendar day after enrollment, whichever is later. After the end of the cancellation period, students also have the right to stop school at any time; and students have the right to receive a pro rata refund if the student has completed 60 percent or less of the scheduled days in the program through the last day of attendance.

2. Cancellation may occur when the student provides a written notice of cancellation at the following address: Living Light Culinary Institute, LLCI, 301-B North Main Street, Fort Bragg, CA 94537. This can be done by mail or by hand delivery.

3. The written notice of cancellation, if sent by mail, is effective when deposited in the mail properly addressed with proper postage.

4. The written notice of cancellation need not take any particular form and, however expressed, it is effective if it shows that the student no longer wishes to be bound by the Enrollment Agreement.

5. If the Enrollment Agreement is cancelled the school will refund the student any money he/she paid, less any proration if cancelled after the cancellation period has ended, less a registration or administra-tion fee, and less any deduction for school equipment not returned in good condition, within 45 days after the notice of cancellation is received.

Note: Student Tuition Recovery Fund (STRF) fees (see page 36) are non-refundable.


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CANCELLATION / WITHDRAWAL / REFUND

Withdrawal From the ProgramStudents may withdraw from the school at any time after the cancellation period (described above) and receive a pro rata refund if the student has completed 60 percent or less of the scheduled days in the program through the last day of attendance. The refund will be less a registration or admin-istration fee, and less any deduction for equipment not returned in good condition, within 45 days of withdrawal. If the student has completed more than 60% of the period of attendance for which the student was charged, the tuition is considered earned and the student will receive no refund.

For the purpose of determining a refund under this section, a student shall be deemed to have withdrawn from a program of instruction when any of the following occurs:

• The student notifies the institution of the student’s withdrawal or as of the date of the student’s withdrawal, whichever is later.

• The institution terminates the student’s enrollment for failure to maintain satisfactory progress; failure to abide by the rules and regu-lations of the institution; absences in excess of maximum set forth by the institution; and/or failure to meet financial obligations to the School.

For the purpose of determining the amount of the refund, the date of the student’s withdrawal shall be deemed the last date of recorded attendance. The amount owed equals the daily charge for the program (total institu-tional charge, minus non-refundable fees, divided by the number of days in the program), multiplied by the number of days scheduled to attend, prior to withdrawal. If the student has completed more than 60% of the period of attendance for which the student was charged, the tuition is considered earned and the student will receive no refund. Note: If the student has received federal student financial aid funds, the student is entitled to a refund of monies not paid from federal student financial aid program funds.


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TUITION AND FEES

Living Light Culinary Institute Tuition and Fees

Regis-tration

FeeTuition

Cost

Student Tuition

RecoveryFund

Total Cost for a

period of attendance

Raw Culinary Arts Associate Chef and Instructor Certification™ $250.00 n/a $6,150.00*

Prerequisites: None $0.00

Required Courses:

FUNdamentals of Raw Living Foods™ $375.00 $375.00

Sharpen Up Your Knife Skills!™ $325.00 $325.00

Essentials of Raw Culinary Arts™ $1,575.00 $1,575.00

Science of Raw Food Nutrition™ I $375.00 $375.00

Raw Culinary Arts Associate Chef and Instructor Training™ $2,875.00 $2,875.00

Food Styling $375.00 $375.00

*Total cost of attendance could reach $6,487.79 if all required textbooks, uniforms and supplies are purchased from Living Light Culinary Institute. Student may choose to purchase these items from another vendor.

Pastry Arts-Unbaked Certification $250.00 n/a $7,525.00*

Prerequisites: Raw Culinary Arts Associate Chef and Instructor Certification™ $5,900.00 $5,900.00

Required Courses: Pastry Arts-Unbaked!™ $1,375.00 $1,375.00

*Total cost of attendance could reach $7,944.29 if all required textbooks, uniforms and supplies are purchased from Living Light Culinary Institute. Student may choose to purchase these items from another vendor.

Gourmet Raw Food Chef Certification™ $250.00 n/a $12,450.00†

Prerequisites: Raw Culinary Arts Associate Chef and Instructor Certification™ $5,900.00 $5,900.00

Required Courses:

Pastry Arts—Unbaked!™ $1,375.00 $1,375.00

Ethnic Flavors in Recipe Development™ $1,675.00 $1,675.00

RawFusion Gourmet Spa Cuisine™ $1,675.00 $1,675.00

Raw Event Catering and Elegant Entertaining™ $1,575.00 $1,575.00

†Total cost of attendance could reach $12,869.29 if all required textbooks, uniforms and supplies are purchased from Living Light Culinary Institute. Student may choose to purchase these items from another vendor.


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T he school does not participate in federal or state financial aid programs. If a student receives a loan to pay for the educational program, the student will have the responsibility to repay the full amount of the loan

plus interest, less the amount of any refund, and if the student has received federal student financial aid funds, the student is entitled to a refund of the monies not paid from federal student financial aid program funds.

TUITION AND FEES

Living Light Culinary Institute Tuition and Fees

Regis-tration

FeeTuition

Cost

Student Tuition

RecoveryFund

Total Cost for a

period of attendance

Raw Culinary Arts Professional Chef Certification™ $250.00 n/a $38,625.00‡

Prerequisites:Raw Culinary Arts Associate Chef and Instructor Certification™ $5,900.00 $5,900.00

Gourmet Raw Food Chef Certification™ $6,300.00 $6,300.00

Required:

Benefits of Raw Food Nutrition Educator Certification™ $1,650.00 $1,650.00

Advanced Raw Food Nutrition Educator Certification™ $1,650.00 $1,650.00

Raw Culinary Arts Associate Chef and Instructor Training™ Level II $2,875.00 $2,875.00

Raw Culinary Arts Professional Chef™ Training Program (Four Quarters at $5000) $20,000.00 $20,000.00

‡Total cost of attendance could reach $39,044.29 if all required textbooks, uniforms and supplies are purchased from Living Light Culinary Institute. Student may choose to purchase these items from another vendor.

Benefits of Raw Food Nutrition Educator Certification™ $250.00 n/a $2,275.00

Prerequisites: None

Required Courses:

Science of Raw Food Nutrition™ I $375.00 $375.00

Science of Raw Food Nutrition™ II $1,075.00 $1,075.00

Benefits of Raw Food Nutrition Educator Certification course $575.00 $575.00

Advanced Raw Food Nutrition Educator Certification™ $250.00 n/a $3,925.00

Prerequisites: Benefits of Raw Food Nutrition Educator Certification™ $2,025.00 $2,025.00

Required Courses:Science of Raw Food Nutrition™ III $1,075.00 $1,075.00

Advanced Raw Food Nutrition Educator Certification course $575.00 $575.00


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BOOKS & SUPPLIES

Item Description Recommended Brand/Model

FUNdamentals Knife Skills Essentials AssociateChef

Pastry ArtsUnbaked

GourmetChef

Required Items

Angel Foods (by Cherie Soria) $20

Raw Food Revolution Diet (by Cherie Soria) $22

Food Lover’s Companion (by Sharon Tyler Herbst) $17

Chef Coat (XS - XL) $45-$85

Chef Hat/Scarf $8-$14

6-8" Chef Knife Mac Santuko $90-$150

Paring Knife Mac SP50 $20-$70

8” Utility Knife Dexter $46.50

Required Items Total $20 $20-$70 $165-$271 $63.50

Cherie Recommends

Chef Bib/Apron (2) $11-$27.50

Safety Glove Swiss Army $27

Knife Skills Illustrated(by Peter Hertzmann) $30

The Flavor Bible (by Karen Page and Andrew Dornenbur) $38

The Spice and Herb Bible(by Ian and Kate Hemphill) $30

The Food Stylist Handbook(by Denise Vivaldo) $50

Knife Edge Guard 8" (for the chef knife) (Various) $5-$5.50

Knife Edge Guard 4" (for the paring knife) (Various) $3-$4.50

Recommended Items Total $33-$34.50 $81-$98 $50 $30

List of Student Books & Supplies Prices of books and supplies are subject to change due to market fluctuation.


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Living Light inn & Living Light MarketpLace

You are invited to make a reservationLiving Light Inn 533 East Fir Street Fort Bragg, CA 95437 707-964-1384 LivingLightInn.com

An Eco-friendly OasisLiving Light Inn is a 1912 craftsman-style architectural jewel, located in the most beautiful residential neigh-borhood in Fort Bragg. It’s an easy walk to downtown or a brisk walk to the famed Glass Beach.

Every room is beautifully decorated and outfitted with organic bedding, linens, and windows that open to let in the fresh sea air. All water in the building is filtered and the kitchen is fully outfitted with equipment for raw food preparation and equipped with a special reverse osmosis filtration system. All cleaning products used at the inn are vegan, non-toxic, and biodegradable.

Living Light Inn—an elegant and welcoming “home away from home.”

Living Light Inn

Living LightMarketplace

Living Light Marketplace 301-B North Main Street Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com

Shop Online at shop.RawFoodChef.com!

Living Light Marketplace is the perfect one-stop shop-ping destination for a healthy lifestyle. We carry an ex-tensive array of products, including the best name-brand appliances like Excalibur, TriBest, Cuisinart, and Vitamix, hard-to-find recipe ingredients, useful gadgets, raw and vegan food supplements, products for a sustainable life-style, and an extensive selection of books to help you make healthy living delicious. Living Light Marketplace is located in the world-famous Living Light Center in The Company Store in Fort Bragg on the Mendocino Coast, or online: http://shop.rawfoodchef.com.


35www.RawFoodChef.com

STUDENT TUITION RECOVERY FUND

Y ou must pay the state-imposed assessment ($.00 per $1,000 rounded to the nearest $1,000)* for the Student Tuition Recovery Fund (STRF)

if all of the following applies to you:

1. You are a student in an educational program, who is a California resi-dent, or are enrolled in a residency program, and prepay all or part of your tuition either by cash, guaranteed student loans, or personal loans, and

2. Your total charges are not paid by any third-party payer such as an employer, government program or other payer unless you have a separate agreement to repay the third party.

You are not eligible for protection from the STRF and you are not required to pay the STRF assessment, if either of the following applies:

1. You are not a California resident, or are not enrolled in a residency program, or

2. Your total charges are paid by a third party, such as an employer, government program or other payer, and you have no separate agree-ment to repay the third party.

The State of California created the Student Tuition Recovery Fund (STRF) to relieve or mitigate economic losses suffered students who are California residents, or are enrolled in a residency program attending certain schools regulated by the Bureau for Private Postsecondary and Vocational Education.

You may be eligible for STRF if you are a California resident or are enrolled in a residency program, prepaid tuition, paid the STRF assessment, and suffered an economic loss as a result of any of the following:

1. The school closed before the course of instruction was completed.2. The school’s failure to pay refunds or charges on behalf of a student

to a third party for license fees or any other purpose, or to provide equipment or materials for which a charge was collected within 180 days before the closure of the school.

3. The school’s failure to pay or reimburse loan proceeds under a feder-ally guaranteed student loan program as required by law or to pay or reimburse proceeds received by the school prior to closure in excess of tuition and other cost.

4. There was a material failure to comply with the Act or this Division within 30 days before the school closed or, if the material failure began earlier than 30 days prior to closure, the period determined by the Bureau.

5. An inability after diligent efforts to prosecute, prove, and collect on a judgment against the institution for a violation of the Act.

To file a claim against the Student Tuition Recovery Fund, please go to: www.bppe.ca.gov/forms_pubs/strf.pdf to download a claim application.

*Note: The current state STRF balance is high enough that the current rate is $0.00 until further notice.

<<


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http://www.bppe.ca.gov/forms_pubs/strf.pdf

CONSUMER PROTECTION

CONSUMER PROTECTION

Living Light Culinary Institute has never filed for bankruptcy petition, operated as a debtor in possession or had a petition of bankruptcy filed against it under Federal law.


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FACULTY & MANAGEMENT

Cherie Soria

Living Light Culinary Institute Director and master raw food chef Cherie Soria is a holistic nutrition expert and leading author of numerous books on gourmet raw and vegan culi-nary arts, including her most recent, Raw Food For Dummies. Her other books include Angel Foods, Healthy Recipes for Heavenly Bodies, which has been printed in three languages,

Raw Food Revolution Diet, and Comiendo Pura Vida! Cherie has been honored with the respectful title of “Mother of Gourmet Raw Vegan Cuisine” from her students, who come to study at Living Light Culinary Institute from more than 50 countries and six continents around the world. Cherie has personally trained many of the world’s top raw food chefs and instructors. Cherie’s goal is to spread the benefits of gourmet raw vegan cuisine around the globe by training teachers and chefs to inspire others. In 1992, she studied with Dr. Ann Wigmore in Puerto Rico, and learned the principles of using whole live foods to aid in healing and rejuvenation. Recognizing the importance of making dishes that also appeal to the senses, the palate, and the soul inspired her to create a sophisticated gour-met raw vegan cuisine that rivals the most delicious traditional cooked foods. A karate student and aficionado for years, Cherie was awarded her third black belt in Karate at the age 60. Today, she is as trim as she was in high school, and a beautiful example of the health benefits of a raw vegan diet. A veteran of radio and television, Cherie is available for speaking engagements and culinary presen-tations. Contact Terilynn at 707-964-2420 or Ozlem at [email protected].

Ӽ Living Light Culinary Institute, Fort Bragg, CA: Raw Culinary Arts Associate Chef and Instructor Certificate; Gourmet Raw Food Chef Certificate; Raw Culinary Arts Professional Chef Certificate; Benefits of Raw Food Nutrition Educator Certificate

Ӽ Over 40 years of culinary arts experience.


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Faculty and Management

SENIOR FACULTY

FACULTY & MANAGEMENTLIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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Dan Ladermann

Living Light Culinary Institute Director Dan Ladermann is a renowned health educator, speaker, and author of Raw Food For Dummies. He is president of the Institute for Vibrant Living, a nonprofit organization dedicated to global education about organic raw vegan food and its role in health and vital-ity. The Institute for Vibrant Living also provides scholarships

for aspiring raw food chefs and instructors and has been a leader in nonprofit organic raw food education since 1999. Dan is also a certified Hippocrates Health Educator and graduate of Anthony Robbins’ Mastery University. An early pio-neer and executive in the Unix and internet industries, Dan exited the high-tech world of Silicon valley when he discovered the benefits of a raw food diet in 1995. He now combines skills in science, technology, and photography with a passion for health and nutrition. He enjoys helping students transform their lives, and watching them thrive with the tools, support, and encouragement they receive at Living Light Culinary Institute. Dan is available for interviews and speaking engagements. Call Terilynn at 707-964-2420 or email Ozlem at [email protected].

Ӽ Living Light Culinary Institute, Fort Bragg, CA: Raw Culinary Arts Associate Chef and Instructor Certificate

Ӽ Hippocrates Health Institute, Palm Beach, FL: Certified Health Educator Ӽ Johns Hopkins University: Masters Computer Science Ӽ University of Toledo, Toledo, OH: Bachelors of Science, Electrical Engineering Ӽ Over 12 years of culinary arts experience.

FACULTY & MANAGEMENT LIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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Karin Dina, D.C.

A Magna Cum Laude graduate of the University of Colorado, and Palmer College of Chiropractic West, and an honors stu-dent in naturopathic medicine from Bastyr University, Dr. Karin Dina. D.C. has also extensively studied advanced nutri-tion and nutritional biochemistry. She practices a variety of light force and traditional chiropractic techniques, with a

multifaceted approach to helping her patients attain radiant health.

Ӽ University of Connecticut, Storrs, CT: Bachelor of Fine Arts Ӽ University of Colorado, Boulder, CO: Bachelor of Arts in Environmental and

Organismic Biology Ӽ Bastyr University, Kenmore, WA: worked towards Doctor of Naturopathic Medicine Ӽ Palmer College of Chiropractic, San Jose, CA: Doctor of Chiropractic Ӽ Over 5 years of nutritional health experience.

Richard Dina, D.C.

A raw food vegan since 1987, Dr. Rick Dina, D.C. has been a staff member at the Hippocrates Health Institute, a chi-ropractor at the fasting retreat, True North Health Center, and a teacher at Bastyr University. He is the founder and co-owner of Vitality Health Center in San Rafael, CA, where he conducts raw food retreats, and offers chiropractic, massage,

and nutritional counseling.

Ӽ University of Connecticut, Storrs, CT: B.A. in Business Administration Ӽ Atlanta School of Massage, Atlanta, GA: Certified Massage Therapist Ӽ Life College of Chiropractic; Marietta, GA: Doctor of Chiropractic Ӽ 13 years of nutritional health experience.

Martine Lussier

Martine Lussier is a former registered nurse and transplanted Canadian who has reinvented herself as one of the premier chefs and educators teaching raw food cuisine and nutri-tion. As Culinary Programs Manager at Living Light Culinary Institute, Martine trains instructors and manages all aspects of the teaching curriculum for the school.

Ӽ Living Light Culinary Institute, Fort Bragg, CA: Raw Culinary Arts Associate Chef and Instructor Certificate; Gourmet Raw Food Chef Certificate; Raw Culinary Arts Professional Chef Certificate

Ӽ The Raw Food Doctors, Canada: Certified Instructor in the Benefits of Raw Food Nutrition

Ӽ Sherbrooke College, Canada: Registered Nurse Diploma Ӽ St-Jean-sur-Richelieu College, Canada: Science and Humanities Diploma Ӽ Over 10 years of culinary arts experience.


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Jennifer Cornbleet

Jennifer is a nationally recognized raw food chef and instructor and the author of Raw Food Made Easy for 1 or 2 People. A certified Chef/Instructor with Living Light, Jenny conducts classes and workshops in Northern California and nationwide. Jenny has been instrumental in developing marketing “kit” training classes for Living Light. She is an

integral part of the Associate Chef and Instructor Trainings.

Ӽ Living Light Culinary Institute, Fort Bragg, CA: Raw Culinary Arts Associate Chef and Instructor Certificate; Gourmet Raw Food Chef Certificate; Raw Culinary Arts Professional Chef Certificate

Ӽ The Raw Food Doctors, Canada: Certified Instructor in the Benefits of Raw Food Nutrition

Ӽ University of Chicago, Chicago, IL: Bachelor of Arts with Honors in Music; Masters of Arts in Teaching English

Ӽ Over 9 years of culinary arts experience.

Vinnette Thompson

A classically trained chef, Vinnette earned her culinary arts degree from the Culinary Institute of America and is also a graduate of the Living Light Culinary Institute. Vinnette’s two culinary passions are vegetarian cuisine and culinary educa-tion. A chef for over 25 years, she is currently Executive Chef of the Raw Food Underground and teaches culinary arts for

the Palm Beach school district in Florida.

Ӽ Living Light Culinary Institute, Fort Bragg, CA; Raw Culinary Arts Associate Chef and Instructor Certificate; Gourmet Raw Food Chef Certificate

Ӽ Culinary Institute of America, Hyde Park, NY; Associate Degree in Occupational Studies in Culinary Arts

Ӽ University of CA, Los Angeles, CA; Catering Certificate Program

FACULTY & MANAGEMENT LIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG

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FACULTY

Terilynn Epperson

Terilynn Epperson is a certified gourmet raw food chef and instructor. Her enthusiasm for the raw foods lifestyle has led her to move her family to Fort Bragg as Executive Assistant to Cherie Soria. Terilynn also produces promotional videos and teaches specialty classes during both the Associate Chef and Instructor Training and Raw Event Catering and Elegant

Entertaining courses at Living Light. Terilynn has a nurturing spirit and is often referred to as the Living Light House Mom.

James Sant

As a lifelong professional artist, James has worked in just about every medium including clay art, sculpting, painting, textile art, set design, art administration, film documentary and photography. A serious industrial accident led him to discover the power of healing through a diet based on living foods. He has taken his life-long passion for healthy eating

and merged it with his artistic talents; becoming a certified raw food chef, raw pastry chef, as well as a yoga and chef instructor. Working at Living Light is the latest step in his quest to live an authentic, passionate and healthy lifestyle!

Gina Hudson

Gina Hudson has a commitment to helping others improve their quality of life. A former massage therapist, personal trainer, and raw food coach, Gina understands the profound effect food has on each individual’s mind, body, and spirit. Her lifelong search for optimal health has led her to gourmet raw vegan cuisine, and as an instructor at Living Light, she

has the opportunity to share this amazing information with people from all over the world and all walks of life in a way that can change their lives forever.


43RawFoodChef.com

FACULTY AND MANAGEMENT

Dan Ladermann, Executive Director, Chief Executive Officer, and Chief Operations OfficerCherie Soria, Executive Director, Chief Academic OfficerMartine Lussier, Culinary Programs ManagerKarin Dina, Nutrition Program FacultyRick Dina, Nutrition Program FacultyJennifer Cornbleet, Culinary Program FacultyVinnette Thompson, Culinary Program FacultyTerilynn Epperson, Executive Assistant & InstructorGina Hudson, Culinary Program FacultyJames Sant, InstructorDonnaMarie Heagan, Pastry ChefLee Hamilton, Student Services ManagerKristin Suratt, PR / Marketing DirectorJeannée Christ, Accounting / HR ManagerJoe Seta, Marketplace ManagerErin Hernandez, Café Manager

44

2015 PR

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RA

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TIF

ICA

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Raw Culinary

Arts Associate Chef and

Instructor

Pastry Arts–Unbaked!

Gourmet Raw

Food Chef

Benefits of Raw

Food Nutrition Educator

Advanced Raw

Food Nutrition Educator

Platinum

Package*Course Length

Times

offered in 2015

COURSECOST

CO

UR

SE

FUNdamentals of Raw

Living Foods™1 day

10$375

Sharpen Up Your Knife Skills™1 day

10$325

Essentials of Raw Culinary Arts™

5 days10

$1,575

Associate Chef and Instructor Training™10 days

10$2,875

Food Styling1 day

10$375

Pastry Arts–Unbaked!™4 days

10$1,375

Ethnic Flavors in Recipe Development™

5 days2

$1,675

RawFusion Gourm

et Spa Cuisine™5 days

2$1,675

Raw Event Catering & Elegant Entertaining™

5 days2

$1,575

Science of Raw Food Nutrition™ I

2 days15

$375

Science of Raw Food Nutrition™ II

5 days5

$1,075

Benefits of Raw Food Nutrition Educator

Certification™ course2 days

5$575

Science of Raw Food Nutrition™ III

4 days5

$1,075

Advanced Raw Food Nutrition Educator

Certification™ course2 days

5$575

CERTIFICATION COST (includes Registration fees)$6,150

$7,525$12,450

$2,275$3,925

$14,750*

*Though not a program certification

in itself, the Platinum Package

offers students all 14 courses and five certificates at a PACKAGE DISCOUNT. For those w

ho want it all!

TOTAL CERTIFICATION COURSE DAYS20

2439

915

52*

CE

RT

IFIC

AT

ION

S EA

RN

ED

A=Raw Culinary Arts Associate Chef & InstructorB=Pastry Arts–Unbaked!

C=Gourmet Raw Food Chef

D=Benefits of Raw Food Nutrition EducatorE= Adv. Raw Food Nutrition Educator

AA, B

A, B, CD

D, EA, B, C, D, E

Making H

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CO

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Course

Hours

JanuaryFebruary

February M

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pril/May

April

May

May

JuneJune

July/Aug

JulyA

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15-10

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8:30 am–5:00 pmJanuary 10

Feb 7March 7

April 25May 23

June 20July 18

August 15Sept 12

October 10

Sh

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kills!™9:00 am–6:00 pm

January 11Feb 8

March 8April 26

May 24June 21

July 19August 16

Sept 13October 11

Essen

tials of R

aw C

ulin

ary Arts™

8:00 am–5:30 pmJan 12-16

Feb 9-13Mar 9-13

Apr 27-May 1May 25-29

June 22-26July 20-24

Aug 17-21Sept 14-18

Oct 12-16

Scien

ce of R

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oo

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utritio

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Jan 17-18Feb 5-6

Feb 14-15Mar 14-15April 23-24

May 2-3May 30-31

June 27-28July 16-17

July 25-26Aug 22-23Sept 10-11

Sept 19-20Oct 17-18Nov 24-25

Raw

Cu

linary A

rts Asso

ciate Ch

ef &

Instru

ctor Train

ing

™9:00 am–6:00 pm

Jan 19-30Feb 16-27

Mar 16-27May 4-15

June 1-12Jun 29-Jul 10

Jul 27-Aug 7Aug 24-Sept 4

Sept 21-Oct 2Oct 19-30

Fo

od

Stylin

g9:00 am–6:00 pm

January 25Feb 22

March 22May 10

June 7July 5

August 2August 30

Sept 27October 25

Pastry A

rts—U

nb

aked!™

10:00 am–5:30 pmFeb 2-5

Mar 2-5Mar 30-Apr 2

May 18-21June 15-18

July 13-16Aug 10-13

Sept 7-10Oct 5-8

Nov 2-5

Raw

Cu

linary A

rts Asso

ciate Ch

ef &

Instru

ctor Train

ing

™ L

evel II (op

tion

al)9:00 am–6:00 pm

Jan 19-30Feb 16-27

Mar 16-27May 4-15

June 1-12Jun 29-Jul 10

Jul 27-Aug 7Aug 24-Sept 4

Sept 21-Oct 2Oct 19-30

Eth

nic F

lavors in

Recip

e D

evelop

men

t™9:00 am–6:00 pm

Apr 6-10Nov 9-13

Raw

Fu

sion

Sp

a Cu

isine™

9:00 am–6:00 pmApr 13-17

Nov 15-19

Raw

Even

t Caterin

g &

Eleg

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En

tertainin

g™

9:00 am–6:00 pmApr 19-23

Nov 21-25

Scien

ce of R

aw F

oo

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utritio

n™

II9:00 am–5:00 pm

Feb 7-11Apr 25-29

July 18-22Sept 12-16

Nov 27-Dec 1

Ben

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ucato

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Feb 12-13Apr 30-May 1


Dec 2-3

Scien

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utritio

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III9:00 am–5:00 pm

Feb 16-19May 4-7


Dec 5-8

Ad

vanced

Raw

Fo

od

Nu

trition

E

du

cator C

ertification

™ co

urse

9:00 am–5:00 pmFeb 20-21

May 8-9Jul 31-Aug 1

Sept 25-26Dec 9-10

2015 Course S

cheduleTo register, call: (800) 816-2319; (707) 964-2420 or Skype: living.light.international or visit: Raw

FoodChef.com

Since 1998 Living Light Culinary Institute has established itself as the world’s premier gourmet raw culinary school, attracting people from over 60 countries around the world, and all walks of life. We offer a variety of practical, yet fun and life-transforming culinary and nutrition programs to suit every student, from novice to professional chef! Whether you want a career in the fast growing arena of gourmet raw foods, or simply want to prepare meals for family and friends, our courses inspire every student to create healthier, more conscious cuisine without sacrificing taste, presentation, or

the emotional satisfaction of food. Living Light Culinary Center is a state-of-the-art facility located on the beautiful Mendocino Coast in Fort Bragg, California, designed to provide the latest advances in raw culinary education and services. Dine on raw vegan cuisine at Living Light Café, find healthy lifestyle products for the raw chef or your home at Living Light Marketplace, and stay at the eco-friendly Living Light Inn for a memorable experience! Please visit RawFoodChef.com for more information about classes, schedules, tuition, registration, and lodging.

january 1, 2015 − december 31, 2015

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